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See our statistics showing our decrease in food waste through composting. Composting Statistics
See our statistics showing over 58% reduction in campus trash and increase in recycling. Recycling Statistics

Composting on campus was launched in 2011 through our Center for Sustainability. Though composting is a waste diverter and pollution mitigator, it also conserves valuable resources. These resources are reused by our campus farm, and our students, visitors and staff benefit from enjoying the fresh, seasonal produce that is provided to Dining Services.

Recycling initiatives on the JCCC Campus.

How Composting Works On Campus

Each day, 400 pounds of food waste is collected in bins by Dining Services. Work-study students employed by the Center for Sustainability transport the food to our 6-cubic-yard in-vessel composter, where it is mixed with reclaimed sawdust from JCCC woodworking projects and local mills and churned by an auger before being left to thoroughly breaking down in the machine for two weeks. After curing in piles for 4-6 weeks, the compost is transported to the farm for distribution on its 2.5 acres. The farm is a classroom for our Sustainable Agriculture certificate program, in which students learn farm-to-market skills and plant and harvest the entire acreage devoted to agriculture on the northwest corner of campus. The fruits of their labor are then sold back to Dining Services for preparation for our student diners and catering events; to our Culinary department for practice working with fresh, seasonal produce; to a local CSA, or Community Supported Agriculture, program; and to our own students, staff and faculty in a seasonal weekly market in conjunction with the pastry sale.

In-vessel composting

In-Vessel CompostingIn-vessel composting is an industrial form of composting biodegradable waste that occurs in enclosed reactors. These generally consist of metal or plastic tanks or concrete bunkers in which air flow and temperature can be controlled, using the principles of a “bioreactor,” with temperature and moisture conditions monitored using probes in the mass to allow maintenance of optimum aerobic decomposition conditions.

Benefits of Composting

One measurable effect has been the reduction in food waste being sent to landfill. By collecting pre-consumer waste from all of our campus dining and catering kitchens and our culinary student learning labs as well as post-consumer waste from certain controlled facilities on campus, we have decreased the amount of landfill waste by an average of 2,000 pounds every week, for a total of nearly 17 tons of diverted and reused waste in the project’s first 6 months alone.

One of the tangible benefits of the food waste diversion has been a cost reduction in waste hauling fees at the rate of $86 per ton diverted. Composting has also saved water and wastewater costs by reducing the use of the kitchen’s garbage disposals. Daily use of these disposals for dumping prepared and post-consumer leftovers has decreased significantly since the compost program began, not only saving water but also preventing increased biochemical oxygen demand from food waste entering the watershed, the latter causing depletion of dissolved oxygen, loss of river life and decreased water quality should it perpetuate. Intangible benefits include the elimination of methane – a greenhouse gas more than 20 times more potent than CO2 – emissions that would have been produced by the 17 tons of landfilled food had we not diverted it to our composter. Thus the compost initiative not only furthers our provision of highest-quality service to our students, but also promotes the College’s responsible stewardship of natural resources in Johnson County and our commitment to champion sustainability in the campus operations and infrastructure.

The benefits of this initiative have been plentiful, including: costs savings, improved waste reduction and landfill diversion, pollution prevention, valuable campus partnerships, excellent service to and work opportunities for our students, and educational experiences for them as well as faculty and staff. See below for a few specific examples.

  • The program will serve as a learning lab for Environmental Science and Sustainable Agriculture students.
  • $5,000 savings from diverted grounds waste per year.
  • By diverting pre-consumer food waste from the landfill, JCCC currently saves an estimated $3,000 per year in waste hauling fees.
  • JCCC will produce 22,200 lbs of compost per year, which replaces the need for $20,000 worth of natural fertilizers each year for the Campus Farm. (The compost JCCC produces each year has an estimated market value of $5,700.)
  • Diversion of 6 tons of CO2 from the atmosphere per week.
  • Diversion of 3.3 tons of methane gas from the atmosphere annually. (Methane gas is more than 20 times as potent as the better known greenhouse gas CO2.)
  • Be sure to check out our composting system data for current composting results including how much food waste we’ve processed as well as current temperatures, pH levels, and more!